Question 2: What seasoning is better for cooking? You can use broth, oyster sauce, etc. To add flavor: to fry a dish well, we must first master several essentials: * heat the pot first, then pour the oil; Oil must also be heated before pouring vegetables; * The material fried in the pot, whether shredded, diced or diced, should be cut into the same size, so as to stir the material evenly in a short time; * First, put the materials that are not easy to be cooked into the pot, stir-fry them until they are slightly hot, then put the materials that are easy to be cooked into the pot and stir them evenly, and then take them out of the pot; * Use strong fire when cooking, so as to keep the dishes delicious and natural. The skills and tricks of cooking are as follows: * The materials to be cooked, whether cut into pieces or slices, should not be too small, otherwise it will be unsightly; * Some materials should be soaked with seasoning before cooking; * Some materials should be slightly fried and then cooked with water; * When cooking, boil it with high fire first, and then cook it with low fire until the juice is slightly thick. If the ingredients are not ripe enough, you can add water to continue cooking. If you want to get the color, fragrance and taste, you must master the following essentials: * Before frying, the materials should be mixed with seasonings to make them tasty; * Before putting the material into the pot, heat the pot and oil in turn before putting the material into the pot, so as to prevent the material from sticking to the pot; * After frying one side of the material, turn it over and fry the other side. Don't stir it over and over at will; * When frying fish or meat, fry it with high fire first, and then fry it with a small torch. The following skills should be used when frying: * The materials must be the same size, so that the fried things can be uniform in color and suitable in maturity; * materials should be soaked in seasoning before frying; * Fried oil should be seven minutes full. After the oil is cooked, add the material and turn it in the opposite direction at any time to make the surface of the material fry evenly; * The frying oil temperature should be kept between 160- 190, so that it is easy to fry crisply. To steam a delicious dish, there are several essentials: * First, boil the water in the steamer to release steam, and then add the materials; * In the process of steaming, avoid opening the lid to avoid splashing; * Steamed materials, if it takes a long time, but water should be added halfway, and the water should be boiled before joining the steamer; * The steaming materials are different, and the cooking time is different. For example, steamed seafood should be cooked on high fire, and steamed eggs should be cooked on low fire. Stewing soup is time-consuming and requires skills: * Before the meat is stewed in the pot, it should be cooked with Sichuan cuisine to remove the bloody smell, and then add seasoning to the soup pot for stewing; * After the material is put into the pot, cover the pot cover and boil it with high fire, then open the pot cover and remove the foam floating on the surface with a spoon to make the soup clear and immiscible; * Finally, cover the lid and simmer over low heat until cooked.
Question 3: What seasoning do you need for cooking? Basic and popular seasonings include soy sauce, salt, monosodium glutamate or chicken essence, spiced powder, ginger, garlic, pepper, sugar, cooking wine and so on. It mainly depends on your taste and the kind of food you cook.
Question 4: What seasoning do you need to put in quick cooking? Add different condiments at different times.
Cooking soy sauce in a pot at high temperature for a long time will destroy nutrients and lose its umami flavor. So put soy sauce before cooking.
When cooking vegetables with vinegar, adding a little vinegar after cooking vegetables can reduce the loss of vitamin C in vegetables, promote the dissolution of mineral components such as calcium, phosphorus and iron, and improve the nutritional value of vegetables and the absorption and utilization rate of human body.
When cooking fish, sheep and other meat dishes with wine, put some cooking wine to remove the fishy smell through evaporation of cooking wine. Therefore, the best time to add wine should be when the temperature in the pot is the highest when cooking. In addition, add wine after frying shredded pork; Add wine after the grilled fish is fried; Stir-fried shrimp is best cooked with wine.
When monosodium glutamate is heated above 120℃, monosodium glutamate will become coking sodium glutamate, which is toxic. Therefore, it is best to add monosodium glutamate when frying.
When cooking sweet and sour carp and other dishes, put sugar first, then add salt. Otherwise, the "dehydration" of salt will promote the coagulation of protein, making it difficult to fully understand the taste of sugar, thus causing sweetness outside and light inside, affecting its delicious taste.
Question 5: What is the best seasoning for cooking? Soy sauce: It can make dishes delicious and increase the color of food. Suitable for braising in soy sauce and making pot-stewed flavor.
Oyster sauce: Oyster sauce itself is very salty, so it can be slightly neutralized with sugar.
Salad oil: common edible oil, which can also be used to make cakes.
Sesame oil (sesame oil): pour it on the dish before it is cooked, which can increase the flavor. When curing food, it can also be added to increase flavor.
Rice wine: Add a little wine when cooking fish and meat to remove the fishy smell.
Chili sauce: a kind of sauce made by grinding red peppers, which is reddish and sticky, also known as hot sauce. It can add interest and color to dishes.
Sweet noodle sauce: it is salty in itself. Stir-frying with low oil can remove the sour taste of the sauce. You can also dilute it with water and add a little sugar to taste it, so it tastes better.
Spicy bean paste: a dish seasoned with bean paste, without too much soy sauce, so as to avoid the finished product being too salty. The color and taste of oil explosion are better.
Sesame paste: It's dry. Can be diluted with cold water or cold broth.
Ketchup: It is often used in tomato juice and sweet and sour dishes, which can increase the color of dishes.
Vinegar: Black vinegar should not be cooked for a long time, just add it before cooking, so as not to lose fragrance. Slightly boiled white vinegar can dilute the sour taste.
Abalone sauce: made of concentrated natural abalone essence, suitable for frying, boiling, frying, frying and marinating.
XO sauce: Most of it is mainly concentrated from various seafood essences, which is suitable for all kinds of seafood dishes.
Salt (low sodium salt): the most important seasoning in cooking. Strong permeability, suitable for pickling food, but pay attention to the pickling time and quantity.
Sugar: Adding a little sugar to braised and braised dishes can increase the flavor and color of dishes.
MSG: It can add flavor to food. Especially suitable for cooking with soup.
Hair powder: Adding it to the batter can increase the swelling feeling of the finished product.
Flour: There are three kinds of gluten: high, medium and low. When making batter, take medium gluten flour as the area. When it is used for frying with flour, it has a coloring function.
Sweet potato powder: it is mostly used for dipping powder in fried food. It can also be used as powder.
Raw flour: It is a kind of thickening powder. When it is used, it is dissolved in water and then thickened, which can thicken the soup. In addition, when it is used to dip powder in fried food, it can increase crispness. When used for sizing, it can keep the food smooth and tender.
Baking soda powder: curing meat with proper amount of baking soda can make the meat softer, smoother and more tender.
Douchi: Soak dried Douchi until soft, and then chop it for later use. Wet douchi can be used as long as it is cleaned.
Onion: it is often used to explode fragrance and remove fishy smell.
Ginger: It can remove fishy smell, deodorize and improve the flavor of dishes.
Pepper: It can make dishes spicy and colorful.
Garlic: A commonly used explosive spice that can be sliced or chopped as a side dish.
Zanthoxylum bungeanum: Also known as Sichuan pepper, it is often used for stewing and pickling. Pepper granules are fried and ground into powder. If fried salt is added, it becomes pepper and salt, which is often used to dip in fried food.
Pepper: spicy and fragrant, which can remove fishy smell and enhance flavor. White pepper is light and black pepper is heavy.
Illicium verum: Also known as fennel, it is often used for stewing and pickling. The aroma is very strong, so you should use it properly when cooking.
Dried Chili: It can remove greasy and unpleasant smell. Pay attention to the heat when frying seeds, and it is not suitable for frying.
Onion: It can add flavor. Pay attention to the heat when chopping and frying incense. Too much frying will have a bitter taste.
Spiced powder: Spiced powder contains cinnamon, star anise, pepper, clove, sweet fragrance, dried tangerine peel and other spices, so it should be used properly.
Question 6: How to make delicious dishes! What seasoning to use in cooking ... depends on what flavor she likes. I would like to introduce the following, hoping to help you and deepen your feelings. Sweet and sour: a small amount of sugar and vinegar plus normal salt will produce a sweet and sour taste. Add a little sugar and vinegar to make up some Chili, which is sweet and sour. Braised in brown sauce: basically salt and soy sauce with a little sugar and spicy: mainly pepper, pepper and pepper powder fried. I hope adding a little pepper to each dish can improve the taste. A small amount of monosodium glutamate should be added to every dish, and chicken essence can have many uses.
Question 7: What seasonings do you need for cooking? The taste of a dish is not determined by the seasoning, but by itself. Seasoning only plays a regulatory role. Whether to put seasoning, what seasoning to put and how much seasoning to put need to be selected according to the dish itself. Such as shrimp and crab. If you use seasoning, it may destroy its own umami flavor, while sea cucumber, abalone and so on. No taste. If they don't put seasoning at all, they will feel tasteless.
In addition, what seasoning is used in the dish varies according to the eating habits in different regions. For example, as we all know, people in Sichuan, Hubei, Hunan, Yunnan, Guizhou and other places like to eat spicy food, and spicy seasoning is essential, while Jiangsu, Zhejiang and Shanghai regions are often used to adding a certain amount of sugar to flavor when cooking.
Question 8: Do you put a lot of spices in cooking? It's definitely not good, especially synthetic seasonings such as monosodium glutamate and chicken essence.
Moreover, the longer the frying time, the faster the chemical reaction will be and some harmful substances will be produced.
It is best to put salt before cooking to avoid calcium loss.
Question 9: What are the necessary seasonings for cooking, such as monosodium glutamate, chicken essence, soy sauce, cooking wine, starch, ginger, garlic, onion seedlings and sugar? These are essential spices for cooking in the kitchen.
Question 10: What seasoning should be put in order to stir-fry delicious food? Hot pot and cold oil! Hot pot and cold oil! (Say the important things three times ~)
1, order with boiling water. When frying vegetables, order with boiling water. The fried dishes are tender and beautiful in color. If cold water is used, the brittleness will be affected.
2, clever salt. When cooking with animal oil, it is best to add salt before putting vegetables, which can reduce the residual amount of organochlorine in animal oil. If you use soybean oil, tea oil or vegetable oil, you should put vegetables first, and then add salt, which can reduce the loss of nutrients in vegetables.
3. The proportion of sweet and sour juice. 2 parts sugar, 1 part vinegar, this ratio can achieve the best sweet and sour ratio.
4. Boiling of wire drawing syrup. When cooking shredded syrup, add one grain of alum to each plate, which can prolong the knotting time and lengthen the shredded sugar.
5. Pay attention to vinegar. When putting vinegar, pour vinegar along the edge of the pot before taking it out, which is more mellow and rich than pouring incense directly.
6. Salad wine. After the wine is opened, if it is stored for too long, it will become "vinegar", which has a faint fragrance and is delicious to make salad.
7. Wash vegetables with salt. When washing vegetables, sprinkle a handful of salt in the clear water, so that the bugs in the vegetables can be washed clean.
8. Wash and cut vegetables to prevent nutrient loss. Spinach, cabbage and other vegetables should be washed before cutting, not chopped before washing. Otherwise, you will lose too much nutrition.
9. Salt can turn the yellow leaves of vegetables back to green. If some leaves of vegetables such as spinach turn yellow (slightly), the color can be changed from yellow to green with a little salt when blanching.
10, cauliflower is more * * *. When cooking, add 1 tablespoon of milk, and the finished product will be more delicious.
1 1, put salt in cold tomatoes. When tomatoes are iced with sugar, it will be sweeter to add a little salt, because salt can change the acid-sugar ratio of tomatoes.
12, pickled pickles for mildew removal. Take 250 grams of broad beans, fry them, let them cool, wrap them in gauze and put them in a pickle jar, and take them out the next day. This can remove the white film at the bottom of the cylinder.
13, mustard makes kimchi. When making kimchi, adding mustard, celery slices and squid slices can make kimchi have good color and taste.
14, cut pepper and onion to prevent glare. When cutting peppers and shallots, put the vegetables in the refrigerator and then cut them, or soak the kitchen knife in cold water and then cut them, which can effectively reduce the spicy taste and protect the eyes from * * *.
15, the method to reduce the spicy taste of fried peppers. Pepper is too spicy. When cooking, pepper is cut into fine powder or diced, stir-fried with oil and salt first, and then poured with fresh egg liquid, which can greatly reduce the spicy taste.
16, fresh ginger preservation. Fresh ginger can be preserved for a long time when it is buried in permanently moist yellow sand.
17, to remove the spicy taste of mustard. Mix mustard with water, put it in a container, bake it on the stove, or steam it in a steamer to remove some spicy taste.
18, three ways to deal with salty soup. Cut some chips and cook them together. Pick it up at once, and the soup will be less salty. Or put a few pieces of tofu or tomato slices together to cook, which can also reduce the salty taste.
19, laver can get rid of greasy soup. When the soup is too greasy, a small amount of laver can be roasted on the fire and sprinkled into the soup to reduce the greasy feeling.
20. Milk can dilute the sauce. When cooking, if you put too much sauce and add a little milk, you can harmonize the taste of the dish.
2 1, rice wine can hydrolyze acid. If you put too much vinegar, you can add some rice wine to the dish to reduce the sour taste.
22. Desalination of salty and spicy pickles. Cut the side dishes and soak them in 50% wine to dilute the salty and spicy taste and make them more delicious.
23. Remove the bitterness of vegetables. Bitter vegetables such as radish and bitter gourd, after cutting, add a little salt, filter out the juice and then burn it, and the bitterness will be obviously reduced. Spinach can be boiled in boiling water and then fried to remove bitterness and oxalic acid.
24. Freeze the "dried radish", put the cut dried radish in the refrigerator for a period of time, and then take it out to dry, which becomes a dried radish that can be preserved for a long time and has a unique flavor. Put some on it when you cook the meat. It's delicious.
25. Preservation of peeled radish. Carrots are peeled, and it is best to put them in a dry container and cover them with a wet cloth, but the storage time should not exceed 3 hours.
26. Food bags store Chinese cabbage. If there is no vegetable cellar, it is better to store vegetables in non-toxic plastic bags in winter. If the indoor temperature is too low, you can put food bags on the roots of vegetables and tie them on them.
27. Preservation of garlic and leeks. Vegetables such as garlic yellow, leek and garlic can't be eaten for the time being. They can be wrapped in Chinese cabbage leaves and placed in the shade. They can be kept for a period of time without soaking in water.
28. Fresh frozen onions. Soak the frozen onion in clear water to make it fresh again.
29. Stir-fry lotus root with clear water. When frying lotus root silk, if you can remove the edges, it will often turn black ... >>